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 Wysłany: Czw 4:59, 07 Kwi 2011 Temat postu: Cheap Nike Free Marinated Flat Iron Steak A Nearly |
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The chuck is the shoulder, a primal cut that technically ranges from the neck along the back to the fifth rib and extends down to the upper forelegs, where it borders the foreshank. Because of the amount of connective tissue and the amount of use these muscles get, the chuck is a bit "tenderly" challenged. It best known for use in a pot roast, for beef stew or as ground beef.
It's flavorful, extremely adaptable and relatively inexpensive.
Garlic and Sherry Vinegar Marinated Flat Iron Steak
For the Marinade
½ cup extra virgin olive oil3 tablespoons sherry vinegar2 tablespoons cracked black pepper1 tablespoon dried green peppercorns, cracked2 large cloves garlic, finely chopped1 tablespoon fresh oregano, roughly chopped1 tablespoon fresh rosemary, roughly chopped1 tablespoon fresh parsley, roughly choppedFor the Steak
1 large beef flat iron, cleaned jordan spizike, approximately 2 poundsKosher salt, to taste10 year-old or 20-year-old aged balsamic vinegar, to taste
Substitutions and Options: Flank steak, hanger steak or top sirloin can be substituted for the flat iron. Just make sure that whatever cut you choose, it's from a pasture-raised, local ranch.
Recommended: Two cab blends at two different price points will provide everything needed to match with this simple yet powerful beef dish. Saint Laurent La Boheme, Reserve, Columbia Valley, Washington ($42) is a blend of blended of estate grown Cabernet Sauvignon, Merlot and Syrah. This great & undiscovered
To Prepare the Marinade: In a bowl combine the olive oil, vinegar, both peppercorns Jordan OL School 3, garlic, oregano, rosemary and parsley. Mix well, pour over the flat iron steak and turn the meat to coat. Marinate for at least 30 minutes or up to 2 hours.
Wine Notes: Cabernet Sauvignon and red meat have an "old friend" relationship - comfortable, faithful and familiar. The flavor of pasture-raised meat softens the tannins in cabernet, the char from the grill or the pan-sear will echo the toasty vanilla and caramelized hazelnut notes of a wine aged in 100% new American oak barrels and the slightly syrupy-sweet balsamic rounds everything out.
Read on
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To Prepare the Steak: Remove the steak from the marinade. Season with salt and grill or pan sear. Will the meat is cooking, baste with the marinade.
To Serve: Make sure you allow the meat to rest 5 to 10 minutes before slicing and serving. Drizzle balsamic vinegar over meat and serve with roasted garlic mashed potatoes, grilled vegetables or a simple rice pilaf.
The best cut from the chuck to use for the grill - the flat iron steak. The flat iron steak (so called because the untrimmed cut looks like an old fashioned metal flat iron for ironing clothes) is a cut of steak from blade of the shoulder under the seven bone (named because it's shaped like a "7"). Whole, this muscle is often labeled "top blade" roast while steaks that are cross cut are often called top blade steaks or patio steaks. The extremely tough, silvery membrane that runs on the top and through the center is removed and what's left is a steak almost as tender as a tenderloin with the marbling and real beef taste of a bone-in ribeye.
Look for an authentic aged Italian Balsamic Vinegar. A 20-year-old balsamic is expense (~$50 per 250 ml) but it's ambrosia in a bottle - naturally thick Cheap Nike Free, aromatic and intense. A little goes a long way. |
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